These Breakfast Stuffed Bell Peppers are a complete, hands-off morning meal that feels both special and incredibly satisfying. They’re perfect for lazy weekend brunches, holiday mornings, or meal prepping a grab-and-go breakfast. The beauty of this dish is how it transforms simple ingredients into something truly celebratory.
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Why You’ll Love This Breakfast Stuffed Bell Peppers
Complete meal: Protein, veggies, and cheese baked together in one dish.
Endlessly customizable: Swap ingredients to match your taste.
Perfect for meal prep: Assemble ahead for easy mornings.
Impressive & easy: Looks gourmet with minimal hands-on effort.
Ingredients & Tools
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 450 g breakfast sausage, casings removed
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 6 large eggs
- 60 ml milk or cream
- 120 g shredded cheddar cheese, divided
- 75 g frozen hash browns, thawed
- 1 tsp smoked paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 2 tbsp fresh chives, chopped
Tools: A sharp knife, a large baking dish or sheet pan, a large skillet, a mixing bowl, and a whisk.
Notes: The quality of your bell peppers really makes a difference here—look for ones that are firm, glossy, and have flat bottoms so they stand up straight in the dish. Using a mix of colors not only looks stunning but also gives you a subtle variety in sweetness.
Nutrition (per serving)
| Calories: | 415 kcal |
| Protein: | 24 g |
| Fat: | 29 g |
| Carbs: | 14 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Peppers. Go for large, blocky peppers with four distinct lobes at the bottom—they’re more stable and have a larger cavity for all that delicious filling. A mix of red, yellow, and orange will be sweeter than green ones.
- The Sausage Situation. If you’re using raw sausage, make sure to cook it thoroughly and break it up well in the pan before adding it to the mix. For a spicier kick, use a hot Italian sausage instead of classic breakfast sausage.
- Don’t Skip the Hash Browns. The thawed hash browns aren’t just filler; they absorb excess moisture from the eggs and add a wonderful, subtle texture that makes the filling feel more substantial.
- Get Your Cheese Right. I highly recommend shredding your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your filling a bit grainy and prevent it from melting as smoothly.
How to Make Breakfast Stuffed Bell Peppers
Step 1: First, preheat your oven to 190°C (375°F). Grab your bell peppers and carefully slice them in half from top to bottom. Use a small, sharp knife to cut out the inner white membranes and remove all the seeds. A little tip—try to keep the stems intact if you can, as it makes them look prettier. Arrange the pepper halves cut-side up in a large baking dish. You’ll want them to be snug so they don’t tip over.
Step 2: Now, drizzle the olive oil over the pepper halves and use your hands to rub it all over the inside and outside. This will help them roast up nicely and prevent them from drying out. Don’t be shy with the oil! Place the dish in the preheated oven and let the peppers roast for about 15 minutes. You’re looking for them to just start softening and becoming slightly tender—they’ll finish cooking with the filling later.
Step 3: While the peppers are roasting, heat your large skillet over medium-high heat. Add the breakfast sausage (without the casings) and cook it, using a wooden spoon to break it up into small crumbles. You’ll want it to be nicely browned, which should take about 6-8 minutes. Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving a bit of the rendered fat behind in the pan.
Step 4: In that same skillet with the sausage drippings, add your diced onion. Sauté for about 4-5 minutes until it becomes translucent and fragrant. Then, add the minced garlic and cook for just one more minute—you’ll know it’s ready when the kitchen smells incredible. Be careful not to burn the garlic! Remove the skillet from the heat and stir the cooked sausage back into the onion and garlic mixture.
Step 5: In a separate large mixing bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper. Whisk until the mixture is uniform and a little frothy. Now, stir in the sausage and onion mixture, the thawed hash browns, about three-quarters of your shredded cheddar cheese, and the fresh chives. Mix everything until it’s well combined. The filling should look chunky and inviting.
Step 6: Carefully take the partially roasted peppers out of the oven. They’ll be hot! Using a ladle or a large spoon, divide the egg and sausage filling evenly among all the pepper halves. Don’t be afraid to pack it in there—they can hold more than you think. The filling should be mounded slightly above the rim of the peppers.
Step 7: Sprinkle the remaining cheddar cheese generously over the top of each stuffed pepper. This will create that beautiful, golden-brown, cheesy crust we all love. Place the baking dish back into the oven and bake for another 18-22 minutes. You’re waiting for the eggs to be fully set and the cheese to be melted and bubbly with some lovely browned spots.
Step 8: Once they’re out of the oven, let the peppers rest in the dish for about 5 minutes before serving. This resting time is crucial—it allows the eggs to firm up fully and makes them much easier to handle. They will be piping hot, so a little patience goes a long way. Garnish with a few extra fresh chives for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fully cooled peppers individually wrapped for up to 1 month (texture softens).
- Reviving: Reheat in oven or air fryer at 350°F until warm to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, acidic greens cut through the richness of the cheesy eggs and sausage perfectly, balancing the whole plate.
- Buttery, toasted sourdough slices — There’s nothing better than using a piece of crusty bread to scoop up any filling that might escape onto your plate. It’s a textural dream.
- Fresh fruit salad or sliced avocado — A cool, creamy element like avocado or the sweetness of mixed berries provides a lovely contrast and makes the meal feel even more complete.
Drinks
- A classic Bloody Mary or Virgin Mary — The spicy, savory notes of the tomato cocktail are a legendary pairing with any hearty breakfast dish, especially one with sausage.
- Freshly squeezed orange juice or a citrus spritzer — The bright, acidic sweetness is a fantastic palate cleanser between bites of the rich, savory pepper.
- A hot cup of strong coffee or a creamy latte — This is a non-negotiable for most breakfast spreads. The bitterness of the coffee complements the dish’s savory depth beautifully.
Something Sweet
- Warm cinnamon rolls with cream cheese frosting — After a savory main, diving into a gooey, sweet roll feels like the ultimate brunch indulgence. The spice from the cinnamon is a wonderful follow-up.
- Mini muffins or a coffee cake — Something simple and not overly sweet allows you to have a little treat without it overpowering the memory of the delicious stuffed peppers.
- Mixed berry parfaits with yogurt and granola — This offers a light, refreshing, and slightly tangy finish that feels wholesome and satisfying.
Top Mistakes to Avoid
- Mistake: Overfilling the raw peppers. If you pack the raw egg mixture into raw peppers, it’s very likely to overflow as the eggs expand during baking. Pre-roasting the peppers for a bit solves this and gives you a better texture.
- Mistake: Using frozen hash browns straight from the freezer. This will introduce too much water into your filling, making it soupy and preventing the eggs from setting properly. Always thaw them first and pat them dry if needed.
- Mistake: Skipping the rest time after baking. I know it’s tempting to dig right in, but if you cut into them immediately, the filling will be too loose and runny. Letting them sit for five minutes allows everything to firm up perfectly.
- Mistake: Choosing peppers that are too small or oddly shaped. Tiny or wobbly peppers won’t hold enough filling and are a nightmare to keep upright in the dish, leading to a messy bake.
Expert Tips
- Tip: Make them ahead for effortless mornings. You can fully assemble the peppers (through step 6) the night before. Cover the dish with plastic wrap and refrigerate. In the morning, let them sit on the counter while the oven preheats, then add the final cheese and bake, adding a few extra minutes to the cook time.
- Tip: Add a layer of insurance against sogginess. For an extra-crisp bottom, you can sprinkle a thin layer of breadcrumbs or panko into the bottom of each pepper after the initial roast, before adding the egg mixture. It creates a lovely barrier.
- Tip: Boost the flavor with umami. Stir a tablespoon of tomato paste or a dash of Worcestershire sauce into the sausage and onion mixture while it’s still in the pan. It deepens the savory flavor profile immensely.
- Tip: Get creative with your fillings. Think of the egg and pepper base as a blank canvas. Leftover roasted veggies, different herbs like dill or parsley, or even a sprinkle of feta cheese can create a whole new dish.
FAQs
Can I make these Breakfast Stuffed Bell Peppers vegetarian?
Absolutely, and they’re fantastic! Simply omit the sausage and use a plant-based ground “meat” alternative, or go for a mix of hearty vegetables. Sautéed mushrooms, spinach, black beans, and corn are a wonderful combination. Just make sure to cook any watery veggies first to drive off excess moisture so your filling doesn’t get soggy. You might want to add an extra pinch of smoked paprika or a dash of soy sauce to boost that savory, umami flavor you’d get from the sausage.
How should I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I find the oven or an air fryer works best to keep the pepper from getting mushy. Reheat at 175°C (350°F) for about 10-15 minutes, or until warmed through. The microwave will work in a pinch, but it will soften the pepper significantly. If you do microwave, do it in 30-second bursts to avoid overcooking the eggs.
Can I freeze these after they are baked?
You can, but with a caveat. The texture of the bell peppers and the eggs will change upon thawing, becoming a bit softer and more watery. If you do freeze them, let them cool completely, then wrap each pepper half individually in plastic wrap and place them in a freezer bag. To reheat, bake from frozen in a 190°C (375°F) oven for 20-25 minutes until hot. They’re best enjoyed fresh, but the frozen version is still a decent quick meal.
My egg filling is still a little runny. What happened?
This usually means they needed a few more minutes in the oven. Oven temperatures can vary, so always check for doneness by gently jiggling the pan—the center of the filling should be set and not sloshy. If it’s runny, pop them back in for 5-minute intervals until done. Another culprit could be adding too many wet ingredients, like under-cooked vegetables, which release liquid as they bake.
Is it necessary to pre-cook the peppers?
It’s highly recommended. Par-roasting the peppers does two important things: it kick-starts the cooking process so the pepper is tender by the time the egg is set, and it helps evaporate some of the pepper’s natural moisture. If you skip this step, you often end up with a firm, undercooked pepper and a filling that’s potentially watery from the steam the raw pepper releases.
Breakfast Stuffed Bell Peppers
Make these easy Breakfast Stuffed Bell peppers with eggs, sausage & cheese. Perfect for brunch or meal prep. Get the simple, delicious recipe now!
Ingredients
For the Ingredients
-
4 large bell peppers (any color)
-
1 tbsp olive oil
-
450 g breakfast sausage (casings removed)
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
6 large eggs
-
60 ml milk or cream
-
120 g shredded cheddar cheese (divided)
-
75 g frozen hash browns (thawed)
-
1 tsp smoked paprika
-
0.5 tsp salt (or to taste)
-
0.25 tsp black pepper
-
2 tbsp fresh chives (chopped)
Instructions
-
First, preheat your oven to 190°C (375°F). Grab your bell peppers and carefully slice them in half from top to bottom. Use a small, sharp knife to cut out the inner white membranes and remove all the seeds. A little tip—try to keep the stems intact if you can, as it makes them look prettier. Arrange the pepper halves cut-side up in a large baking dish. You’ll want them to be snug so they don’t tip over.01
-
Now, drizzle the olive oil over the pepper halves and use your hands to rub it all over the inside and outside. This will help them roast up nicely and prevent them from drying out. Don’t be shy with the oil! Place the dish in the preheated oven and let the peppers roast for about 15 minutes. You’re looking for them to just start softening and becoming slightly tender—they’ll finish cooking with the filling later.02
-
While the peppers are roasting, heat your large skillet over medium-high heat. Add the breakfast sausage (without the casings) and cook it, using a wooden spoon to break it up into small crumbles. You’ll want it to be nicely browned, which should take about 6-8 minutes. Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving a bit of the rendered fat behind in the pan.03
-
In that same skillet with the sausage drippings, add your diced onion. Sauté for about 4-5 minutes until it becomes translucent and fragrant. Then, add the minced garlic and cook for just one more minute—you’ll know it’s ready when the kitchen smells incredible. Be careful not to burn the garlic! Remove the skillet from the heat and stir the cooked sausage back into the onion and garlic mixture.04
-
In a separate large mixing bowl, whisk together the eggs, milk, smoked paprika, salt, and black pepper. Whisk until the mixture is uniform and a little frothy. Now, stir in the sausage and onion mixture, the thawed hash browns, about three-quarters of your shredded cheddar cheese, and the fresh chives. Mix everything until it’s well combined. The filling should look chunky and inviting.05
-
Carefully take the partially roasted peppers out of the oven. They’ll be hot! Using a ladle or a large spoon, divide the egg and sausage filling evenly among all the pepper halves. Don’t be afraid to pack it in there—they can hold more than you think. The filling should be mounded slightly above the rim of the peppers.06
-
Sprinkle the remaining cheddar cheese generously over the top of each stuffed pepper. This will create that beautiful, golden-brown, cheesy crust we all love. Place the baking dish back into the oven and bake for another 18-22 minutes. You’re waiting for the eggs to be fully set and the cheese to be melted and bubbly with some lovely browned spots.07
-
Once they’re out of the oven, let the peppers rest in the dish for about 5 minutes before serving. This resting time is crucial—it allows the eggs to firm up fully and makes them much easier to handle. They will be piping hot, so a little patience goes a long way. Garnish with a few extra fresh chives for a pop of color and freshness.08
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